QUALITY OF HOPS AT DIFFERENT DRYING TEMPERATURES IN CHAMBER DRYER

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F19%3A81662" target="_blank" >RIV/60460709:41310/19:81662 - isvavai.cz</a>

Výsledek na webu

<a href="https://2019.tae-conference.cz/proceeding/TAE2019-029-Petr-Hermanek.pdf" target="_blank" >https://2019.tae-conference.cz/proceeding/TAE2019-029-Petr-Hermanek.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

QUALITY OF HOPS AT DIFFERENT DRYING TEMPERATURES IN CHAMBER DRYER

Popis výsledku v původním jazyce

The drying temperature during the measurement reached 60 degrees Celsius (conventional method) and 40 degrees Celsius (low temperature method). During this measurement, we monitored the output qualitative parameters of the Saaz hop variety in the form of essential oils. During the measurement, an analytical method to determine humulinones, which are one of the components of essential oils in hops and hop products, was newly developed. The measurement confirmed that when drying hops in chamber dryer at a temperature of the drying medium being 40 degrees Celsius, the drying period is extended by approx. 46%. The graphs clearly show the difference in the amount of essential oils contained in the hops dried at 60 degrees Celsius and 40 degrees Celsius. Based on the analytical results it can be concluded that by drying a large majority of the essential oil components is reduced to the approximately same extent, therefore the relative representation in the mixture does not change significantly.

Název v anglickém jazyce

QUALITY OF HOPS AT DIFFERENT DRYING TEMPERATURES IN CHAMBER DRYER

Popis výsledku anglicky

The drying temperature during the measurement reached 60 degrees Celsius (conventional method) and 40 degrees Celsius (low temperature method). During this measurement, we monitored the output qualitative parameters of the Saaz hop variety in the form of essential oils. During the measurement, an analytical method to determine humulinones, which are one of the components of essential oils in hops and hop products, was newly developed. The measurement confirmed that when drying hops in chamber dryer at a temperature of the drying medium being 40 degrees Celsius, the drying period is extended by approx. 46%. The graphs clearly show the difference in the amount of essential oils contained in the hops dried at 60 degrees Celsius and 40 degrees Celsius. Based on the analytical results it can be concluded that by drying a large majority of the essential oil components is reduced to the approximately same extent, therefore the relative representation in the mixture does not change significantly.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

<a href="/cs/project/QJ1510004" target="_blank" >QJ1510004: Šetrný způsob konzervace pivovarských a dalších cenných látek chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

PROCEEDING OF 7TH INTERNATIONAL CONFERENCE ON TRENDS IN AGRICULTURAL ENGINEERING 2019

ISBN

978-80-213-2953-9

ISSN

—

e-ISSN

—

Počet stran výsledku

6

Strana od-do

159-164

Název nakladatele

Česká zemědělská univerzita v Praze, Kamýcká 129, Praha 160 21, CZECH REPUBLIC

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

17. 9. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000521578500029